Tourism

The red fruits of November

Eating is always a fabulous adventure, especially when you are in good company. The pleasure of discovering new tastes, new ways of cooking, diving into the tradition of a place, is something that will make you understand the place you are staying at, more deeply than ever.

Rosso e arancio i colori del novembre

One of the bets experience you can live at Al Vecchio Convento is cooking. Massimiliano and Matteo open very often the kitchen of the hotel to their guests, teaching Italian cooking way in a very simple way.


.Learning with them is a real emotion that will also give you the chance to repeat what you have learned at home.

November is the month of red and orange fruits. Persimmon is the protagonist of the recipe we are going to write about today



Fantasy of November

First of all, it’s a cake. Persimmon in a sweet fruit, very jelly, that comes in November. This fruit cannot be eaten directly on the tree, as many other, but it must be harvested and then put in a box to ripe.

Ingredients

For the Jelly

220 gr. Persimmon pulp
40 gr. icing sugar
2 sheets of gelatin (gelatin)
The juice of half a lemon
A small glass of Grand Marnieu

For the mousse

250 of milk
3 eggs
75 grams of sugar
2 sheets of gelatin
Orange peel
250 grams of cream pastry
A vanilla bean
A small glass of Grand Marnieur

Procedure

You can choose to start either from the mousse or from the Jelly. We started from the mousse. Start with the gelatin. Melt a couple of sheets in warm water.


Put the cream pastry and the milk and mix together. Put the orange peel and the vanilla bean.


Then the sugar and the eggs without the glair.


Add A small glass of Grand Marnieur.


Put on the fire at a low heat. Let it be soft but liquid..


Let it rest.

For the persimmon jelly


sieve them with a sieve,


the pulp in a pot with the sheets of gelatin


and then put the icing sugar, the juice of half a lemon and a small glass of Grand Marnieur.


Composition

Put a ladle of jelly in the bottom of latex mold and put it in your freezer, then when it is almost solid, take It out and put a ladle of mousse on it.


. Now put again everything in the freezer and wait until it is completely solid.

Done! Now enjoy the result!

Thanks to the lovely cooking students of the class!

Immagini